Introduction

This baked egg dish is super simple, tasty, and a throwback to classic French cooking. Adding two egg whites to substitute for a whole egg lightens the calories, and lots of fresh herbs plus some parmesan and fat free cream keeps it fresh, but still decadent.
This baked egg dish is super simple, tasty, and a throwback to classic French cooking. Adding two egg whites to substitute for a whole egg lightens the calories, and lots of fresh herbs plus some parmesan and fat free cream keeps it fresh, but still decadent.

Directions

Makes one serving/dish, but can easily be multiplied. For more than one serving, use more ramekins or gratin dishes and place them on a baking sheet in the oven when cooking.

--Preheat oven to 325--Spray a small, oven safe ramekin or gratin dish with pam cooking spray. --Crack one egg and two egg whites into the dish--Add salt and pepper (to taste)--Add one teaspoon of fat free half and half--Add one teaspoon each of finely chopped rosemary and thyme--Bake eggs for five minutes--Open oven and sprinkle shredded parmesan over the top of the dish--Bake for another 6-8 minutes, or until cheese is melted/brown.

For a slightly runnier yolk, add parmesan at the beginning and cook for ten minutes total. For completely well done eggs, cook the entire 13-14 minutes.